There was a restaurant in Phoenix that was exceptional called Barrio Café. We absolutely loved going there. They served great Mexican cuisine with a bit of a French flare. We have not had anything there that was not fantastic, and I would not be surprised if the chef there ends up with a James Beard Award someday…it is that good! One of the highlights there was the guacamole. When you ordered it, a cart was brought to your table and they prepared it table side for you. So there was not real secret to their recipe, but it was delicious and an event. The one thing that fascinated me about their guacamole was they always added either pomegranate seeds (when in season) or dried cranberries. This little ingredient made their guacamole so different and so satisfying; I just had to steal it! Well not the whole recipe, but that addition for sure.
2 large Avocados (pitted, peeled, and diced)
1 small Shallot (minced)
1 clove of garlic (minced)
1 Serrano Chili (minced)
Juice of one Lime
1 tbsp of Olive Oil
¼ cup of Pomegranate Seeds (if not available I use chopped dried cherries)
Hand full of cilantro, chopped small (optional)
Sea Salt and Black Pepper to taste
Combine all ingredients in a bowl and mix well. If serving right away pour into serving bowl and sprinkle with a bit more of Sea Salt. If serving later; leave in mixing bowl cover with plastic wrap directly on top of guacamole to prevent it from browning or discoloring.